An elegant fillet of beef tenderloin has long been associated with special occasions, but don’t let that stop you from enjoying this succulent, tender steak whenever you need a beef fix. Chef Neal Fraser shared this recipe with us, pairing the tender steaks with what he calls polenta souped up with hominy and pancetta. Delicious!
Game plan: Sautéing the steaks in the rendered pancetta fat, left over from making the polenta, adds extra flavor. It’s not necessary, though.
Beverage pairing: Rich red meat—a great opportunity to drink BRW, or big red wine. A meaty, lush, new-world Cabernet has the tannins to handle the beef’s unctuousness and the native sweetness to meet the warmth of the corn. A good bet is the 2004 Beringer Knights Valley Cabernet Sauvignon.